"From Super Food Ideas magazine (JULY 2016). For the black cachous AKA edible cake pearls, can be purchased on line cake decorating stores or use coloured cachous instead. Note have not allowed for 1 hour cooling time for the ganache in the times."

Step 1

Step 2

Step 3

Using an electric mixer, beat butter, vanilla, egg, milk, flour, cocoa and sugar on a low speed until combined.

Step 4

Increase speed to high and beat for 2 minutes or until smooth and creamy.

Step 5

Add chopped cookies to batter and fold until just combined.

Step 6

Divide mixture among prepared pan holes and bake for 12 minutes or until cakes spring back when lightly touched and then stand pan for 2 minutes.

Step 7

Transfer cakes to a wire rack lined with baking paper to cool completely.

Step 8

Meanwhile, make chocolate ganache - place dark chocolate and 1/2 the cream in a microwave safe bowl and microwave on medium (50%), stirring with a metal spoon every 30 seconds, for 2 minutes or until smooth and then repeat with milk chocolate and remaining cream in a separate microwave safe bowl.

Step 9

Refrigerate for 1 hour or until spreadable.

Step 10

Using a sharp knife, cut each pretzel stick on an angle into thirds.

Step 11

Spread the front and a little of the top of 1 cake with a little milk chocolate ganache to form the face.

Step 12

Spread the remaining top of the cake with 3 teaspoons of the dark chocolate ganache to form the body, using a palette knife to create small spines.

Step 13

Spread a little of the milk ganache onto 1 end of 1 bullet and press bullet in the cake to form a snout, holding until secure.

Step 14

Place 2 black cachous above the snout to form the eyes and repeat with the remaining cakes, ganache mixture, pretzel pieces, bullets and black cachous.

Step 15

To finish off press 6 pretzels, angle side facing up, into each cake on the top to form spikes and then let stand for 30 minutes before serving.